Goan Prawns Balchao (Prawns Pickle)
Introduction:
Goan Prawns Balchao, also known as Prawns Pickle, is a beloved dish that carries the essence of coastal Goa with every bite. This recipe, passed down through generations in my family, is one that I hold dear to my heart. Nothing compares to my mom’s version of this tangy and spicy prawns pickle—her magic in the kitchen is unparalleled. The combination of prawns, aromatic spices, and the sharpness of tamarind creates a flavorful, mouth-watering pickle that pairs wonderfully with rice or even as an appetizer for special occasions. Today, I’m sharing my mom’s secret recipe, so you can enjoy the authentic taste of Goan Prawns Balchao in your own kitchen.
Ingredients:
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns | 50 medium-sized prawns |
| Onions | 3, finely chopped |
| Garlic | 15 cloves, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Lemon | 1, juiced |
| Tamarind Paste | 1/2 cup |
Masala Ingredients:
| Ingredient | Quantity |
|---|---|
| Asafoetida (Hing) | 1 teaspoon |
| Whole Black Peppercorns | 15, pounded |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
Allergen Information:
- Seafood: This dish contains prawns, which may trigger allergies in individuals sensitive to shellfish.
- Spices: Includes asafoetida and mustard seeds, which can be potent and should be consumed in moderation by those with spice sensitivities.
- No Dairy or Gluten: This recipe is free from dairy and gluten, making it suitable for those with lactose intolerance or following a gluten-free diet.
Dietary Preferences:
- Non-Vegetarian: This recipe contains prawns, making it suitable for seafood lovers and non-vegetarian diets.
- Paleo-Friendly: This dish can fit into a paleo diet, considering its natural ingredients and lack of processed elements.
- Keto-Friendly: Low in carbohydrates, making it suitable for those on a keto diet when paired with a low-carb side like cauliflower rice.
Preparation:
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Prepare Tamarind: Begin by soaking the tamarind pulp in 1 cup of water for at least 15 minutes. This will soften the pulp and make it easier to extract the tangy liquid, which is key to the pickle’s distinctive flavor.
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Clean the Prawns: De-vein and clean the prawns thoroughly. You can follow this video tutorial to learn how to de-vein prawns properly. Once cleaned, mix the prawns with turmeric powder, chili powder (optional for extra heat), and salt. Set them aside to marinate.
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Prepare the Masala: In a small pan or tadka pan, heat 2 teaspoons of oil. Add the asafoetida and allow it to cook for a minute, releasing its aromatic fragrance. Next, add the mustard seeds and whole black peppercorns. Close the lid to prevent splattering, and let the mustard seeds splutter. Once they do, remove the pan from heat and let the masala cool. Once cooled, grind the mixture into a coarse paste using a mortar and pestle. You can prepare this masala ahead of time and store it in the fridge for convenience.
Cooking:
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Cook the Onions and Garlic: In a large kadai or pan, heat 5 teaspoons of oil. Add the chopped onions and sauté until they become soft and translucent. Add the garlic and cook until fragrant, allowing the aroma to release.
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Add the Prawns: Once the garlic is cooked, add the marinated prawns to the pan and sauté for a couple of minutes to seal in the flavors. Add the tamarind pulp along with the soaking water and mix well. Cover the pan and let it simmer for about 10 minutes, allowing the prawns to cook and absorb the tamarind’s tangy flavor.
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Add the Masala Paste: After 10 minutes, add about 1 teaspoon of the prepared masala paste into the pan. Mix well and let it cook for another 5 minutes, letting the flavors meld together. Taste the dish and adjust the salt as needed.
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Finish with Lemon: Once the prawns are cooked through and the flavors have blended beautifully, squeeze in the juice of 1 lemon and mix well. This adds a fresh, zesty kick to the dish.
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Final Touch: Garnish with additional lime juice, if desired, and close the lid. The dish is now ready to serve.
Serving Suggestions:
Goan Prawns Balchao is incredibly versatile. You can serve it with steamed rice and Goan fish curry for a traditional Goan meal. It also works wonderfully as a side dish at parties, served with bread, crackers, or even as a standalone appetizer. The tangy, spicy flavor of the prawns pickle can also be paired with lightly buttered toast for a quick, delicious snack.
Tips for Perfect Prawns Balchao:
- Adjust Spices to Your Preference: While the recipe calls for a specific set of spices, feel free to adjust the amount of chili powder to suit your spice tolerance. For a milder version, you can reduce the chili powder or skip it entirely.
- Use Fresh Tamarind Paste: Fresh tamarind pulp imparts the best flavor. If you’re using store-bought tamarind paste, make sure to use a high-quality brand to maintain the authenticity of the dish.
- Make Ahead: Prawns Balchao often tastes even better the next day, as the flavors have more time to marinate. You can prepare this dish a day in advance and store it in an airtight container in the refrigerator.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 25g |
| Carbohydrates | 10g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 400mg |
| Cholesterol | 175mg |
Conclusion:
Goan Prawns Balchao is more than just a recipe—it’s a slice of Goan culture, a delightful blend of tangy, spicy, and savory flavors. Whether you’re enjoying it as part of a traditional Goan meal or serving it as a unique side dish at a gathering, this prawns pickle is sure to impress. The process is straightforward, and once you’ve tasted it, you’ll understand why it’s a beloved dish in Goan homes. Try this recipe, and let the magic of Goan cooking fill your kitchen!
